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Smoked Salmon Strata Recipe
|Thin italian bread slices||16|
|Butter||25 Milliliter (2 Tablespoon)|
|Sliced leeks||250 Milliliter (1 Cup)|
|Sliced mushrooms||250 Milliliter (1 Cup)|
|Sliced smoked salmon||1⁄4 Pound (125 Grams)|
|Shredded swiss cheese||500 Milliliter (2 Cups)|
|Light cream||1 Liter (4 Cups)|
|Dijon mustard||1 Teaspoon|
Serving size: Complete recipe
Calories 6231 Calories from Fat 4441
% Daily Value*
Total Fat 507 g780.4%
Saturated Fat 306.2 g1530.8%
Trans Fat 0 g
Cholesterol 2918.8 mg972.9%
Sodium 2952.6 mg123%
Total Carbohydrates 196 g65.4%
Dietary Fiber 10.4 g41.4%
Sugars 19.8 g
Protein 236 g472.3%
Vitamin A 412.7% Vitamin C 69.4%
Calcium 497% Iron 103.6%
*Based on a 2000 Calorie diet
In small saucepan, melt butter over medium heat; cook leeks and mushrooms for 3 to 4 minutes or until leeks are softened.
Remove from heat.
Cut salmon crosswise into 1/2 inch (1 cm) wide strips; stir into leek mixture.
In two greased 8 inch (2 L) baking dishes, arrange half of the bread cubes.
Top with salmon, then half of the cheese; sprinkle with remaining bread cubes.
Beat together eggs, cream, mustard, and pepper to taste until well blended; pour over layers.
Sprinkle with remaining cheese.
Cover and refrigerate overnight.
Bake, uncovered, in 325Â°F (160Â°C) oven for 35 to 45 minutes or until tops are golden.